That’s a Wrap

Being a college student on a budget, I gotta work with what I got. And as the weeks approaching spring break are dwindling down, I’m trying to use all my perishable food before I leave to make sure nothing goes to waste.  Luckily on my last trip to the grocery store I bought a package of whole wheat tortillas, which are extremely versatile and can be used for wraps, quesadillas,chip and the list goes on.

So utilizing my wraps and some produce and other ingredients I had in my fridge, I made my own version of a quesadilla. The recipe is as follows:

Ingredients: 

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Measured out spinach, tomatoes, and cheese.

  • 1 whole wheat tortilla
  • 1 hand full of raw spinach
  • 1/2 cup of mozzarella cheese
  • 2 spoonfuls of diced tomatoes
  • teaspoon of olive oil
  • pinch of salt & pepper

Directions:

  1. In a frying pan on medium heat, add 1 teaspoon of olive oil, and spread throughout pan.
  2. Then add raw spinach to the pan and sauté until all is cooked, adding as much salt and pepper as desired
  3. photo 2 copyRemove the pan from heat and set aside cooked spinach in a bowl and mix with the diced tomatoes.
  4. Place the pan back on medium head and place whole wheat tortilla  flat into the pan.
  5. Add a layer of the cheese (about half) on to one side of the tortilla. Then add mixture of tomato and spinach on top of the cheese. Then add the remaining cheese on top. ( seem in the picture)
  6. Before folding the bares side of the tortilla over, let the top cheese melt almost completely. Then you should be able to fold it with a spatula. After you have folded the wrap so it is quesadilla like, you can remove from heat or keep in pan and flip until the wrap has reached its desired crispiness.
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I added a half of a grape fruit to finish off a delicious and nutritious meal!

This meal is definitely an alternative to your traditional quesadilla. By adding spinach and tomatoes, and using mozzarella cheese, it strays far away from the traditional Mexican flavors and instead incorporates some added Italian flair (we all know how much I LOVE  Italian food). This recipe can manipulated and changed effortlessly by incorporating different ingredients, or by adding a little more this and a little less of that it really gives you the opportunity to make it your own. Over all this meal took me about 15 minutes to make, together with prep and cooking (and probably less time to eat it).  So simple,easy, and pretty darn healthy! 

If you like this recipe, have longer time to cook and want to greatly develop the Italian flavors of the dish, check out Giada De Laurentiis’s version of an elevated Italian quesadilla.

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Not Your Grandma’s Lasagna

In my earlier post Proactive “Pizza”, I expressed my experience turning the classic pizza, into a delicious healthy alternative with the use of cauliflower crust. That definitely put me on a kick to try and use veggies as alternative ingredients in my favorite dishes! This week, I took on one of my all time favorites: lasagna, BUT definitely not your grandma’s lasagna, a Zucchini Lasagna.

As you can see from my this and my other posts, for not being even a little bit Italian, I REALLY LOVE ITALIAN FOOD.

Lasagna has been a staple in my house growing up. It was dish that my mom and I would make on a Sunday afternoon and  the left overs would last for the entire week.  Although there are several different elements, from boiling the pasta, making the ricotta mixture, slicing the cheese, and finally assembling it all together and cooking, the somewhat tedious process of making the dish always reminds me of home.

What is great about this dish is that zucchini does not have a pungent flavor and when cooked, it’s consistency allows it to perfectly act as the pasta for the dish. Therefore, cutting out some calories and carbohydrates, while adding a veggie to the dish, who could ask for more?

I came across this recipe on Pinterest (obviously! ) and based my own meal off of it, altering it a little and making it my own, of course!

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Top: My finished product right out of the oven!
Bottom: The first slice of my Zucchini Lasagna with a sprinkle of cracked pepper.

HINTS & TIPS:

  • I am not a fan of ground meat, so I did not include it my version. You could totally use ground turkey, beef, or even tofu to customize the dish to your taste!
  • Tip: Cut the Zucchini a little bit thicker then suggested to give it more of a pasta feel.
  • Hint: Zucchini is made up with a lot of water and when cooked in the lasagna has the ability to make the dish a bit runny if you do not let it sit! So make you follow the directions to salt your zucchini’s after cutting them.
  • Tip: LET IT SIT FOR AT LEAST 15 MINUTES BEFORE SERVING.  This will let the lasagna cool and allow for all the cheesy goodness to set together.
  • Hint: If you do not have time to make the sauce or simply do not want to, jarred sauce works well with this dish. Personally I used half jar sauce and half the crush tomato sauce adding different textures to the dish, which I really enjoyed! 
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Another picture of the lasagna with a stamp of approval!

Review of the Recipe: I. LOVED. THIS. RECIPE.  5 stars!! Although it was time consuming, it was totally worth it! Being a college student, I now have dinner for the entire week. I might actually like this better than traditional  lasagna (Yes, you read correctly!) because you get all the great flavor, but it isn’t as heavy. This is also a dish that you can customize and make your own, which I love. I will definitely be making this again, and I even sent the recipe to my mom recommending that she try it!